Cabbage Poriyal

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This poriyal goes well with South Indian Vetha Kuzhambu. There are so many variations of cabbage poriyal. This method is very simple and the vegetable is cooked in water and then seasoned.

Prepartion time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients
Cabbage shredded :  1 medium sized (approx 4 cups)
Oil: 2 tsp
Channa dal (KadalaParuppu): 1 tsp
Urad Dal: 1 tsp
Mustard seeds: 1 tsp
Red chillies: 3 or 4
Salt: 1 tsp
Asafoetida: a pinch
Frozen green peas: 1/4 cup (optional)
Curry leaves : a sprig

Procedure:
1. Cook the shredded cabbage in a closed vessel with enough water (approx 1.5 cups) and 1 tsp of salt.
    Cook until all the water is drained

2. When it is almost cooked add the green peas and cook for 2 - 3 minutes.
    Alternatively green peas can also be cooked with enough water in microwave for 2 minutes
3. Heat oil in a pan and add mustard seeds. Once it starts spluttering add curry leaves, urad dhal , channa dal and split red chillies

4. Once they are fried add asafoetida
5. Now add the cooked cabbage and fry for a minute until all the ingredients are mixed well
6. Add the grated coconut and cooked green peas and switch off the stove.

Notes:
1. Cook the cabbage with enough water. Do not overcook
2. If more water is remaining, strain the water and then add the vegetable to the seasoning
3.Adding green peas is completely optional. Our samayal maami prepares this way.So just got inspired with the colorful combination!